期刊
FOOD CHEMISTRY
卷 336, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127590
关键词
Essential oils; Active packaging; Penicillium decay; GC-MS; Citrus fruit; Shelf-life
资金
- Italian Ministry of Economic Development
The study demonstrates that active packaging using red thyme oil vapours can effectively extend the shelf-life of oranges and reduce Penicillium decay without affecting the taste and odor of the fruit.
This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours significantly reduced (P <= 0.05) the percentage of infected wounds, the external growth area and the production of spores in inoculated orange fruit stored for 12 days at 7 degrees C in a polypropylene film selected for its appropriate permeability. Among the RTO compounds, p-cymene and thymol were the most abundant in packed boxes at the end of cold storage. The RTO vapours did not affect the main quality parameters of the oranges, or the taste and odour of the juice. The results have shown that an active packaging, using RTO vapours, could be employed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice processing.
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